Description

This Mexican Street Corn Salad is a creamy, tangy, and slightly spicy side dish that captures all the flavors of traditional elote (Mexican street corn) in an easy-to-eat salad form. Perfect for summer cookouts, potlucks, or as a topping for tacos!

Ingredients

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4 cups corn (about 5 ears, grilled or pan-roasted)
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup cotija cheese, crumbled (or feta)
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 jalapeño, finely diced (optional for heat)
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice (about 1/2 lime)

1 teaspoon hot sauce (optional)

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Instructions

Prepare the corn: If using fresh corn, grill or pan-roast it until slightly charred, then cut it off the cob. If using frozen corn, cook in a skillet until golden brown.
Mix the dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
Combine ingredients: Add the charred corn, red onion, jalapeño, and half of the cotija cheese to the bowl and toss to combine.
Finish with toppings: Stir in fresh cilantro and hot sauce if using. Sprinkle the remaining cotija cheese on top.

Serve: Enjoy warm, at room temperature, or chilled

Notes

Substitutions: Greek yogurt can replace sour cream for a lighter version.
Make it spicier: Add extra jalapeño or a pinch of cayenne.

Storage: Store leftovers in an airtight container for up to 3 days.